Raspberry custard tart - Tarta cu zmeura si crema de vanilie

This recipe belongs to Nancy Silverton, and I found it here, on the Food & Wine website. I told you before: i am a visual eater, the photos impress me a lot when deciding to make something or not. I really wanted to make this, and although my photo or tart don't look so beautiful as the ones in the original post, it was still a hit and i will make it again.

My sister, who doesn't like dessert, really liked this one and said it is a keeper. (That is i have to keep making it, she is not crazy about having to cook, although her moving out from our place made her cook more than ever).

I liked the tangy taste of the raspberries, and thought it worked really nice with the buttery crust and the vanilla filling, it was not too sweet. I think i should have kept it 2-3 minutes less in the oven, as the one from Food & wine looks whiter. Either that, or mine has been tanning on the hot beaches of Santa Monica, or the most probable explanation, the photo is too dark because i took it very late at night, the light was not very good - 2 light bulbs and no sun/day light.

Maybe for this reason alone i should make it again to take another photo. Or maybe I should have somebody else take the photo.
Now, again i made little changes to the recipe, but this time are very insignificant. I added almonds on top (i think half of my posts have almonds, so no surprise there), and i didn't make the sauce anymore.

Why I wasn't so in love with this? it's because the filling, instead of looking like a nice cream, came out like a small curd. The cream was fresh, so the eggs, so i don't know how to explain it or if it is something that i did wrong. But it still tasted good. Very good actually. And since it can be made ahead, it is a nice dessert for a party when you just slice it, nothing else needs to be done. If you want the sauce as well, check out the link above.

Raspberry Custard Tart - Nancy Silverton's recipe from food & wine website

PASTRY
1 1/3 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 stick cold unsalted butter
2 tablespoons heavy cream
1 large egg yolk
1 1/2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest

FILLING
1 pint raspberries, plus more for serving
1 1/2 cups heavy cream
4 large egg yolks
1/4 cup sugar
1 vanilla bean, split and scraped

Make the pastry: In a food processor, pulse the flour with the sugar and salt. Cut the butter into 8 pieces and add to the flour; pulse until the mixture resembles coarse meal. In a small bowl, whisk the cream with the egg yolk, lemon juice and zest. Add to the flour mixture and process just until large clumps of dough form. Pat the dough into a disk, wrap in plastic and chill until firm, about 30 minutes. On a lightly floured surface, roll the dough 1/8 inch thick and fit in a 10-inch fluted tart pan with a removable bottom. Freeze 15 minutes, or until firm.
Preheat the oven to 350 . Line the dough with foil and fill with pie weights or dried beans. Bake the tart shell for 25 minutes, then remove the foil and weights and bake for 5 minutes longer, or until the pastry is lightly browned on the bottom. Cover the shell loosely with foil if the sides begin to brown too quickly. Let cool completely on a rack.
Prepare the filling: Arrange the raspberries in concentric circles over the bottom of the tart shell. In a small bowl, whisk the cream with the egg yolks, sugar and scraped vanilla seeds. Pour the custard into the tart shell. Bake in the middle of the oven for 50 to 55 minutes, or until the custard is set. Let the tart cool on a wire rack for at least 30 minutes.

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Reteta pentru acest desert ii apartine lui Nancy Silverton si am gasit-o aici pe website-ul Food & Wine. Dupa cum v-am spus, decid ce sa gatesc sau sa mananc daca imi place cum arata si imi face pofta. Asa ca am vrut sa fac tarta asta de cand am vazut-o, si desi poza si tarat mea nu arata ca cea din postul original, tot a fost o reusita si o voi mai face din nou.
Sora mea, careia nu ii plac deserturile deloc, mi-a spus ca e tare buna si ca trebuie sa mai fac.(Astept ziua in care zice ca o sa o faca ea si o sa mananc eu facuta de ea, dar cred ca mai trece ceva vreme pana atunci, ca gatitul pentru ea e absolut o corvoada.)
Ce mi-a placut la tarta asta a fost combinatia de gust acrisor - zmeura, cu o crusta crocanta si o crema de vanilie, asa ca nu a fost prea dulce. Cred ca ar fi trebuit sa o tin 2-3 minute mai putin in cuptor, pentru ca cea de pe Food & Wine e mai alba. A mea e mult mai bronzata, fie o fi ajuns la plaja, fie, explicatia cea mai probabila, pentru ca am facut poza seara foarte tarziu si lumina a fost foarte proasta - 2 becuri chioare si nici un strop de lumina naturala.
Poate pentru motivul asta si tot sa o mai fac o data pentru o alta poza. Sau ar trebui sa rog pe altcineva sa pozeze :))).
De data asta am facut reteta aproape ca la carte, cu doua mici schimbari - am adaugat migdale deasupra (nu mai surprind pe nimeni cu asta, cred ca am pus migdale pe jumatate din mancarea postat aici) si nu am mai facut sosul de zmeura.
Si totusi nu am fost absolut innebunita de rezultat. Crema de vanilie din mijloc, nu mi-a iesit asa cremoasa si neteda ca in poza lor, ci arata putin "branzita". Nu a fost branzita, dar asa arata, si nu stiu cu ce am gresit. Si in ciuda aspectului a fost gustoasa. Foarte gustoasa. Iar pentru ca o poti face dinainte si se serveste la temperatura camerei, e un desert pe care il poti face pentru o cina/ petrecere, si doar se feliaza la momentl servirii, nu mai e nimic de facut. Pentru cine vrea sa incerce sosul de zmeura, intrati pe linkul de mai sus pentru reteta si instructiuni.

Tarta cu zmeura si crema de vanilie - reteta lui Nancy Silverton

Crusta pt. tarta
170 g faina
50 g zahar
1/4 lingurita sare
113 g unt rece
2 linguri smantana dulce lichida
1 galbenus mare
1 1/2 linguri suc de lamaie
1 lingurita coaja de lamaie
Crema
250 g zmeura ( plus alta zmeura pentru servit si decorat)
350 ml smantana dulce lichida
4 galbenusuri
50 g zahar
o teaca de vanilie taiata pe lung
Intr-un robot de bucatarie se pulseaza faina, zaharul si sarea. Se taie untul in 8 bucati si se adauga la amestecul de faina, si se pulseaza pana seamana cu niste firimituri. Intr-un castron se amesteca smantana, galbenusul, zeama si coaja de lamaie, se toarna peste faina si se pulseaza cat sa se formeze o bila. Se aduna aluatul si se formeaza un disc, se infasoara in plastic si se pune la frigider 30 minute. Pe o suprafata presarata cu faina se intinde aluatul cu o grosime de 5 mm, cat pentru o forma de tarta cu diametrul 20-22 cm. Se pune la frigider/ congelator cat sa se intareasca, timp de 15 minute.
Se incalzeste cuptorul la 175C (350C). Se acopera aluatul de tarta cu folie de aluminiu si se umple cu niste boabe de fasole uscate (sau greutati pt. tarte, niste bilute de ceramica). Se coace crusta pt. 20-25 minute, se da folia la o parte si se mai coace 5 minute, cat sa fie galben-aurie. Se lasa forma sa se raceasca pe un gratar (nu se scoate crusta din forma !!).
Cand s-a racit putin crusta, se aranjeaza zmeura in cercuri concentrice. Intr-un castron se amesteca smantana cu galbenusurile, zaharul si vanilia scoasa din teaca. Se toarna crema peste zmeura. Se coace in mijlocul cuptorului 50-55 minute, sau pana cand budinca/crema s-a stabilizat.
Se lasa tarta la racit pe un gratar circa jumatate de ora. Se serveste cu zmeura proaspata si cu sosul de zmeura si caramel din reteta originala.